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Monkey Meat
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Spicy shredded beef with Mexican flavors. Adjust chile and pepper heat. Serve with tortillas, guacamole, sour cream, salsa. Use canned tomatoes if fresh not available.
Ingredients:
  • 4 pounds tri tip roast
  • 3 teaspoons salt, divided
  • 0.75 teaspoon ground black pepper, divided
  • 3 tablespoons chili powder, divided
  • 3 tablespoons ground cumin, divided
  • 0.33333334326744 cup olive oil, divided
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 2 Anaheim chile peppers, chopped
  • 1 poblano chile pepper, chopped
  • 2 jalapeno chile peppers, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 roma (plum) tomatoes, chopped
  • 1 whole dried red chile pepper, seeded and chopped
  • 1 (14 ounce) can beef broth
Instructions:
  • Prepare the beef roast by trimming off any excess fat and cutting it into 4 or 5 large chunks. Combine 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin in a cup or small bowl. Massage this flavorful mixture into the meat and allow it to rest at room temperature for 15 minutes.
  • In a large deep skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Sear the meat, then set it aside. Add the remaining olive oil to the pan and mix in onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot, and celery. Stir and cook for about 5 minutes to enhance the flavors.
  • Incorporate Roma tomatoes into the pan, generously season with the remaining chili powder, cumin, salt, pepper, and dried chile pepper. Allow it to simmer and cook for 5 minutes.
  • Add the meat back to the pan, pour in the beef broth, and bring to a boil. Let it simmer over low heat for 3 to 3 1/2 hours until the meat is very tender. Adjust seasonings to taste. Take the meat out, shred it, and put it back in the pot. Reheat before serving if needed.

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